Show MILK AND CREAM definition standards standard to be used for enforcement of food and drug act published in circular aa w by the trosa balat slates dins departs blent or at avulia 1 Dal definitions lattion and standards for milk a and ad cream adopted by the joint committee a on definitions and ad atiat and d approved by both the me association at of american america dairy food and ad D cang 9 officials und and the association of official outa offia I 1 agricultural cultural camu to be used it a as a guide for the of the food and drugs g act have hare hem been published by the united states department of agriculture rl ri alture ln in a circular rood kand inspection H adee decision slon milk is denied as the whole fresh cheuu can lacteal incised wea accretion ratio obtained by tile alie complete milking of at one a or more han healthy cows properly fed and kept I 1 t that he t obtained within 15 25 dayn day be before re and five fire after inhaling calving or such longer larger pert period it as may be necessary to render erader una the milk practically minate mn f free milk ilk t la milk that he has be been subjected to a temperature not low lower I 1 than degrees degree fahrenheit tor for not less than 30 minutes unless it 1 Is bottled hot it 1 18 promptly cooled to 50 degrees fit fahrenheit reali elt or lower sk skimmed called milk Is milk it from al which R b a all 11 of the milk fat halt haa ble been removed buttermilk Is the product that remains 1 I when fat is removed fee from milk or imen cream sweet rel or sour la IQ the process ea of morning churning cre cream I 1 in sweet cream is that portion ot of malli rich ill 1 in milk tat fat adib rise to the surface of milk on an standing or I 1 la separated P led from it by centrifugal force forc it Is fresh a and ad a clean an it contains cona out not Is lesa than the 18 P per at cent of milk is fat t and ad not more coom the than 2 10 per par cent of acid id reacting meeting substances calculated calbout ad 1 m fee terms of lactic mid acid whipping zeam cream Is I 1 cream which con table not Is less the than 30 pin per cent of milk fat homogenized nhut milk or homogenized mum cream la is milk or at that has haa is been se media limit treated in 1 such Is a manner mig a to alter its ins PhY physical aleal properties with particular reference to the condition and appearance of the fat globe globules glo bules the com composition a of the milk produced by different heard breeda of dairy cowa cow varies ao greatly say any the in food ad a officials fai juls R that it ts not practicable to 11 fix a at stand led ard wa which I 1 eh 1 Is applicable ap pp U in all U localities a the tie 1 in the united states rod and ice lt ter but if ariess it I 1 la therefore left to the state and municipal authorities to i adopt such standards as their 1 local 11 1 production conditions may warrant |